Bean, Ham and Pasta Soup

• 1 cup pinto beans dried, rinsed and drained
• 2 tablespoons olive oil
• 1/2 pound ham hock smoked and chopped
• 1 medium onions finely chopped
• 2 cloves garlic minced
• 223 cups chicken broth double strength
• 3 cups water
• 1/4 cup tomato paste
• 1/2 cup spaghetti broken in 1 inch pieces or bowtie pasta or shells
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. In a large bowl, combine the beans and enough water to cover by 2 inches.
2. Let stand overnight; drain well.
3. In a large skillet, heat the oil over medium-high heat.
4. Add the ham, onion, and celery and cook, stirring often until lightly browned, about 6 minutes.
5. Add the garlic and cook, stirring often, for 1 minute.
6. Add the chicken broth, stirr ing to scrape up the browned bits on the bottom of the skillet.
7. Transfer to a 3 1/2-quart slow cooker.
8. Add the drained beans, water, and tomato paste.
9. Cover and slow cook until the beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.
10. Stir in the pasta, salt, and pepper.
11. Turn heat to high and cook until pasta is tender, about 30 to 60 minutes.
12. Using a large spoon, crush enough of the beans against the sides of the slow co oker to reach the consistency you like.
13. Serve immediately.

pinto beans, olive oil, onions, garlic, chicken broth, water, tomato paste, salt, black pepper

Taken from recipeland.com/recipe/v/bean-ham-pasta-soup-41722 (may not work)